Despite eating bananas almost every day of the week—including right before a workout or as we’re sprinting out the door running late for work—it feels like there’s always at least one banana that gets left behind until it’s browned and soft. Problem solved: We’ve discovered yet another way to use even the mushiest of ripe bananas for a zero-waste kitchen. And no, it’s not banana pancakes (sorry, Jack Johnson).
Instead, banana milk might be your new favorite naturally-sweetened beverage—and seriously, it’s even better than that carton of ice cold strawberry milk you’d relish a slurp of in primary school. What’s more, this banana milk recipe is loaded with tons of potassium, is free from artificial ingredients and added sugar, and it’s the most delicious match for your next bowl of cereal.
What is banana milk?
Banana milk is a beverage made from blended overripe bananas and your milk of choice or water. The drink is ideal for those that are vegan or have allergies to nut milk, yet still want a flavorful add-in that’ll spruce up a bowl of cereal, oatmeal, or smoothie. While some grocery stores carry pre-made banana milk, it’s easy to make at home with just a few ripe bananas and plain old water (and zero added sugar). Plus, you can customize your homemade concoction to your heart’s content: Want to add extra flavor, additional ingredients like vanilla extract, a pinch of salt, or cinnamon? Whirl it in.
BTW, while banana-flavored milk is not quite as popular as other kinds (like strawberry or chocolate) in the United States, banana milk products have been on the shelves for decades in places like South Korea.
Is banana milk good for you?
Aside from being delicious and affordable, bananas are a highly nutritious fruit. “Bananas are also high in potassium, which is one of the electrolytes that is essential for bodily functions such as pH balance, water balance in our bodies, blood pressure, digestion, and even muscle contraction,” NYC-based dietitian Jennifer Maeng, MS, RD, previously told Well+Good. According to the USDA, one banana has about 375 milligrams of potassium, three grams of gut-healthy fiber, and other vitamins and minerals like vitamin C, folate, and antioxidants.
How to make banana milk
In a recent Instagram video by @kalejunkie, Nicole Keshishian Modic prepares banana milk with just three simple ingredients. She starts by adding a few overripe bananas in a blender, fills it with water or the milk of her choice, adds a splash of vanilla extract, and finishes with a pinch of salt. The recipe embraces the natural sweetness of the overripe bananas to give the milk a subtle dessert-like touch without any refined sugar.
The result? A beautifully creamy and flavorful banana milk perfect for adding to your favorite breakfast bowl: Think granola, overnight oats, or a smoothie or acaí bowl. You can also simply pour it over a bowl of fresh berries or use it as the liquid in your next pancake or waffle recipe—the world is your oyster.
FYI: If you’ve made way more than what you can drink in one sitting, Modic says you can store it in the refrigerator for up to three days.
Banana milk recipe
Yields 4 servings
2 overripe bananas
4 cups milk of choice (or water)
1 Tsp vanilla
Pinch sea salt
1. Combine all ingredients in a blender and blend until smooth and creamy. Store in an airtight container for up to three days in the refrigerator.
Okay, okay. Here’s a healthy banana pancake recipe because we LYSM Jack Johnson:
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